Hot
and Sour Pork
Vindaloo derives
its name from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually pork, with wine or vinegar and garlic.
Goa
is a tiny state on the west coast of India. With its natural scenic
beauty, attractive beaches, temples, unique architecture, feasts and
festivals, Goa has an ideal tourist profile. Famous for its
distinctive cuisine, Goa can boast of delicacies like the spicy 'sorpotel'
and the ever popular Goan fish curry with rice but the Pork Vindaloo
is the benchmark of Goan food. It is made without adding any water to
the recipe.
For the
Marinade
- 1 tablespoon
Cumin seeds
½ teaspoon whole Cloves
½ teaspoon whole Black peppercorns
- 1 teaspoon
Green Cardamom pods
- 2 teaspoons
Black mustard seeds
- 1 teaspoon
Turmeric
- 1 teaspoon
Red Chili powder
1 teaspoon Ground cinnamon
1 Onion chopped
8 cloves Garlic chopped or 4 teaspoons garlic paste
- 1 inch
Ginger chopped or 2 teaspoons ginger paste
6 dried Red chilies (use as desired for hotness)
1 tablespoon Ketchup
5 tablespoons
Oil
8 fl oz Cider vinegar
3 lbs lean Pork, cubed
Dry roast the
cumin seeds, cloves, and black peppercorn in a pan until lightly
toasted. Grind all the marinade ingredients together in a blender
using only cider vinegar to liquefy the mixture until it reaches a
thick paste consistency. Pour spice paste over the pork and rub the
mixture well into the meat. Cover and keep in the fridge overnight.
Heat the oil
and fry the meat over a medium high heat until browned. Add the
vinegar and cook for 5 minutes on high, reduce the heat and simmer
gently for 45 mins - 1 hour, until the meat is tender. Serve hot with
Jeera Rice.
